It's A Clambake!

But after 30 days of 100+ heat, we're over cow. Seriously.

So Bon Appetit has a great, quick single-pot clambake recipe this month! A quick trip to local Quality Seafood, and a quick trip to Williams-Sonoma, and we're on the steam. Hardware is essential here - as it's really steamed, and not boiled. 

Hardware -

30 quart steamer (got enamel for this time around, $40)

Lobster zipper/crackers

Newspaper

Ramekins for melted butter

Software - 

Bon Appetit August 2011 - One-Pot Clambake

Bon Appetit August 2011 - Chili-Thyme Seasoning

Additions to Recipe -

Bell's or Old Bay Seasoning

Tony Chachere's Creole Seasoning Salt

Shrimp

Crab

Once tossed on the paper, easy to serve - most of the 'time' was spent cracking the lobster to split between 4 (I quartered the recipe.). The delightful surprise was the tenderness of the potatoes, which were really delicious being at the bottom closest to the water/wine mix, and received whatever dropped from the steaming liquids from the top items. 

The Chili-Thyme Spice was amazing - absolutely tossed over the spilled-out food and some on the table to sprinkle during dining. It was salty-spicy, and the zest was a great brightener. It settled into the butter each time you dipped a food - so the individual ramekins of butter was filled with the spice as the meal went on. Definitely a keeper, easy to make, and stores in a jar.

The mussels were stunning dipped in the spicy butter, so was the corn - almost like Mexican corn, with the level of chili-thyme spice in the melted butter. 

The additional Tony's and Bell's did avoid it being wholly dependent on the chili-thyme spice - I think it would have been bland if I had not tossed those mixes into the steamer pot.

Last tasty surprise - the garlics were SO soft, they melted, and were filled with flavor. Spread easily on the corn or potato, or simply eaten as they were - they were not overwhelming. Steaming muted the harshness, but it was still garlicky. And with the butter - they were incredible.  The lemon and orange were ideal - squish those over the pot at the end before serving. They fall apart in your hands.

And the egg as a way to test the doneness of the lobster - pure old school genius. And great to eat with the food.

Total time - since a first time to make - 45m.

Serve - tossed out on paper, chili-thyme tossed on, lemons/oranges squeezed out, dig in. Ramekin of half-stick butter each, melted, chile-thyme jar on the table. Add a side of crisp, fresh cole slaw, and a big glass of tea or beer. 

And a PILE of napkins.